HUSH PUPPIES

1 cup self-rising flour, unsifted
1 cup plain cornmeal
1 onion, chopped
2-3 jalapeno peppers, finely chopped
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
dash of Tabasco sauce
Milk (see instructions)
Oil for frying

Mix all ingredients (except milk and oil) together. Add milk a little at a time, until the batter is a consistency that will easily drop from a teaspoon into 2 or 3 inches of hot oil. You can fry several at a time, with the actual number depending on the size of your skillet. Fry until golden brown. Scoop out the hush puppies and drain on a paper towel. Repeat until all batter is used. These are traditionally served with fried fish, but my family likes them with just about any meal that goes well with cornbread or biscuits. Yield: 6 to 8 servings

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